The Spanish really do like their meats (had some mouth watering secreto iberico, along with the chorizo, chuletons....) so it was something of a relief to get home to a bowl of home grown.
If you've only space for one variety of rhubarb then I'd go for Victoria. It's one of the most popular and deservedly so. Thick reddish pink sticks and flavour wise it beats the Timperley Early and Champagne that I've got growing on the allotment. I don't stew it with sugar, instead I drizzle some runny honey in the bowl and serve with low/no fat yoghurt.